@i-cook-stuff.bsky.social

@i-cook-stuff.bsky.social

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GREEK-STYLE STUFFED ZUCCHINI WITH EGG & LEMON SAUCE … «kolokithàkia yemistà mé avgolémono» is a classic summer dish I recently made with my mom in Montreal, featuring zucchini shells stuffed with a beef, rice, and herb filling, gently simmered and finished with a creamy egg and lemon and broth sauce and athough coring the zucchinis takes time, the tender, flavorful result is worth the effort and for the best texture, so cook on very low heat for 90 minutes to 2 hours, using fresh and flavorful end-of-summer zucchinis.